Aubergine parmigiana. This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine. Donal's aubergine parmigiana is so easy to make and tastes wonderful.
Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese. You can have Aubergine parmigiana using 17 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Aubergine parmigiana
- It’s of For the tomato sauce:.
- It’s of tomato passata or 2 tins of good quality tomatoes.
- It’s of little olive oil.
- It’s of garlic, peeled and finely chopped.
- You need of Dijon mustard.
- It’s of tomato puree.
- You need of honey.
- Prepare of chilli puree (pepperoncino).
- You need of salt and pepper.
- It’s of fresh oregano, leaves stripped and finely chopped or 1 tsp dried.
- It’s of For the melanzane (to serve 2):.
- Prepare of medium aubergines.
- Prepare of sea salt.
- It’s of olive oil.
- It’s of balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella.
- Prepare of freshly grated Parmesan.
- It’s of fresh basil.
See more aubergine recipes at Tesco Real Food. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour. I like mine topped with a sprinkling of panko breadcrumbs to add an extra crunch. Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes.
Aubergine parmigiana step by step
- Wash and slice the aubergines into 1cm discs, sprinkle with salt and leave for half an hour in a colander. This step is not essential, aubergines don’t taste bitter these days but I find the process does improve their texture. They might discolour a little but ignore it – after all they will end up buried in the tomato sauce..
- Make the tomato sauce: heat up a couple of tablespoons of olive oil in a medium sized pan and add the garlic. Let it only just start to sizzle and pour in the passata. Add all the remaining ingredients, making sure the sauce is seasoned well with salt and pepper, cover with a lid (it will splatter tremendously) and cook on low heat for at least 40 minutes. It should thicken quite a bit. If using tinned tomatoes, mash them halfway through the cooking with a potato ricer to get smooth sauce..
- Rinse the aubergine slices and pat them dry with paper towels. Heat up a griddle or a frying pan to medium heat. Brush the aubergine slices with oil on both sides and fry them in batches until soft and charred/coloured. Drain on paper towels..
- To build the melanzane, spread a little sauce at the bottom of the dish or dishes (if you’re going to serve it in individual dishes), top with half the aubergine slices in a single layer, torn or sliced mozzarella, torn basil leaves and a third of the Parmesan. Do another layer in the same order ending with more sauce and cheese, if you have any left..
- Sprinkle the remaining Parmesan on top and bake for 40 minutes in an oven preheated to 200C/400F/gas 6. Let the melanzane stand for 10 minutes before serving – it doesn’t taste as good when scalding hot..
Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Cut flesh into bite sized cubes. Hearty aubergine parmigiana is a real winner for the family. Visit the Waitrose website for more aubergine recipes and ideas. This will be saved to your scrapbook.